Vietnamese Chicken Salad Recipe

Introduction

Vietnamese Chicken Salad is a vibrant, fresh dish bursting with crunchy vegetables, aromatic herbs, and a tangy, savory dressing. It’s perfect for a light lunch or a refreshing side that’s quick to prepare.

Ingredients

• 350g/12oz cooked chicken, cut into thin batons (2 large cooked breasts)
• 6 heaped cups wombok cabbage (Napa cabbage), finely shredded
• 1/2 red onion, very finely sliced
• 1 red capsicum (bell pepper), finely sliced into thin batons
• 2 cucumbers, seeds removed, finely sliced into half moons (or 1 long continental/English cucumber)
• 1 large carrot, peeled then julienned
• 1 large chilli, deseeded then julienned (optional)
• 1 cup (tightly packed) mint leaves, large leaves roughly torn by hand
• 1 cup (tightly packed) coriander/cilantro leaves
• 2 tbsp lime juice
• 2 tbsp rice vinegar
• 1/4 cup fish sauce (substitute light or all-purpose soy sauce)
• 1/4 cup canola oil (or vegetable, grapeseed, peanut oil)
• 1 tbsp white sugar
• 1 large garlic clove, very finely minced
• 2 tsp red chilli, deseeded and very finely minced (birds eye or Thai red chilli recommended)
• 1/2 cup peanuts, roasted unsalted, finely chopped (~1/3 cup once chopped)

Instructions

1. Step 1: Prepare the dressing by shaking lime juice, rice vinegar, fish sauce, canola oil, sugar, garlic, and minced red chilli in a jar. Set aside for 10 minutes to let the flavors meld.
2. Step 2: In a very large bowl, combine the cooked chicken, wombok cabbage, red onion, red capsicum, cucumbers, carrot, chilli (if using), mint, and coriander.
3. Step 3: Pour half the dressing over the salad and toss well. Let it sit for 5 minutes to soften the vegetables slightly, giving the salad a slaw-like texture.
4. Step 4: Just before serving, toss the salad again and add most of the remaining dressing. Taste and add more dressing if desired.
5. Step 5: Serve the salad sprinkled generously with the chopped peanuts for a delightful crunch.

Tips & Variations

• For a vegetarian version, replace the chicken with tofu or tempeh and use soy sauce instead of fish sauce in the dressing.
• If you like it spicy, keep the seeds in the chilli or add extra chopped chillies to the salad.
• Using a shredder for the carrot makes preparation quicker and ensures uniform julienne pieces.
• Fresh herbs really make a difference; don’t skip the mint and coriander for authentic flavor.

Storage

Store leftovers in an airtight container in the refrigerator for up to 2 days. For best texture, keep the dressing separate and toss just before serving. This salad is best enjoyed fresh but can be gently reheated if needed, without the dressing.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use raw chicken instead of cooked chicken?

This recipe calls for cooked chicken to ensure safety and convenience. If using raw chicken, cook it thoroughly before adding to the salad, and adjust timing accordingly.

What is wombok cabbage and can I substitute it?

Wombok cabbage is also known as Napa cabbage and has a mild, crisp texture. If unavailable, you can substitute with green cabbage, though the flavor will be slightly different.

Vietnamese Chicken Salad Recipe

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4.6 from 329 reviews

A fresh and vibrant Vietnamese Chicken Salad featuring shredded wombok cabbage, cooked chicken, crisp vegetables, fragrant herbs, and a tangy, spicy dressing made with lime juice, fish sauce, and red chili. This salad is light, refreshing, and perfect for a healthy meal or side dish with a delightful balance of sweet, sour, and spicy flavors.

• Author: Dylan
• Prep Time: 20 minutes
• Cook Time: 0 minutes
• Total Time: 20 minutes
• Yield: 4 servings 1x
• Category: Salad
• Method: No-Cook
• Cuisine: Vietnamese
• Diet: Low Fat

Ingredients

Scale 1x2x3x

Salad

• 350g/12oz cooked chicken, cut into thin batons (2 large cooked breasts)
• 6 heaped cups wombok cabbage (Napa cabbage), finely shredded
• 1/2 red onion, very finely sliced (so it’s floppy)
• 1 red capsicum/bell pepper, finely sliced into thin batons
• 2 cucumbers, seeds removed, finely sliced into half moons (or 1 long continental/English cucumber)
• 1 large carrot, peeled then julienned
• 1 large chilli, deseeded then julienned, optional
• 1 cup tightly packed mint leaves, large leaves roughly torn by hand
• 1 cup tightly packed coriander/cilantro leaves
• 1/2 cup roasted unsalted peanuts, finely chopped (~1/3 cup once chopped)

Dressing

• 2 tbsp lime juice
• 2 tbsp rice vinegar
• 1/4 cup fish sauce (substitute light or all-purpose soy sauce)
• 1/4 cup canola oil (or vegetable, grapeseed, peanut oil)
• 1 tbsp white sugar
• 1 large garlic clove, very finely minced
• 2 tsp red chilli, deseeded then very finely minced (birds eye or Thai Red Chilli preferred)

Instructions

1. Prepare the Dressing: Combine the lime juice, rice vinegar, fish sauce, canola oil, white sugar, minced garlic, and finely minced red chilli in a jar. Shake well to mix all ingredients thoroughly, then set aside for 10 minutes to allow the flavors to meld together.
2. Toss the Salad: In a very large bowl, add the shredded wombok cabbage, sliced red onion, red capsicum, cucumber slices, julienned carrot, optional julienned chilli, mint leaves, coriander leaves, and cooked chicken batons. Pour over half of the prepared dressing and toss everything well to coat all ingredients evenly. Let the salad sit for 5 minutes so the vegetables soften slightly, giving the salad a more “slaw-like” texture.
3. Toss Again Before Serving: Just before serving, toss the salad again to redistribute the dressing. Pour most of the remaining dressing over the salad, mixing gently. Taste the salad and add more dressing if desired to achieve your preferred flavor balance.
4. Serve: Transfer the salad to serving bowls or plates and sprinkle generously with the finely chopped roasted unsalted peanuts for added crunch and flavor. Serve immediately to enjoy the fresh and vibrant flavors.

Notes

• Note 1: Use cooked chicken breasts; poached or roasted chicken works best for clean cuts into batons.
• Note 2: Wombok cabbage is also known as Napa cabbage; if unavailable, substitute with green cabbage or savoy cabbage.
• Note 3: The chili is optional and can be omitted or adjusted based on your preferred spice level. Birds eye or Thai red chili provides authentic heat.
• Note 4: Fresh herbs like mint and coriander enhance the salad’s flavor; roughly tearing the leaves releases aromas without bruising.
• Note 5: Roasted unsalted peanuts add texture and nutty flavor; chop finely for even distribution.
• Note 6: Adding the peanuts just before serving keeps them crunchy and prevents sogginess.

Keywords: Vietnamese chicken salad, wombok cabbage salad, fresh chicken salad, Vietnamese recipes, healthy chicken salad, no-cook salad